5 c. sugar
2 c. water
1 c. vinegar
12 inch stick cinnamon, broken
2 tsp. whole cloves
2 1/2 lbs. peaches

Combine sugar, water, vinegar, cinnamon and whole cloves in large kettle. Heat syrup to boiling, keep hot but not boiling. Wash, peel and halve peaches. Remove pits.

To keep from discoloring, put peach halves into the syrup as soon as they are cut. Heat peaches in hot syrup 5 minutes. Pack peaches and syrup into hot pint jars. Leave headspace of 1/2 inch. Adjust the lids and process in boiling water bath for 20 minutes. Makes 3 pints.